Chocolate Filled Almond Puffs 1968 Belgium Food

CHOCOLATE-FILLED CREAM PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

CHOCOLATE CREAM PUFFS WITH ALMOND CREAM

Steps:

• ALMOND CREAM: In a nonreactive saucepan, combine the almond paste, 1 cup half-and-half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer.
• In a small bowl, combine the egg yolks, cornstarch and remaining 1/4 cup half-and-half. Whisk well.
• Remove the milk from the heat and add some of the hot liquid to the egg mixture and mix well. Add the egg mixture back to the simmering milk and place over the heat.
• Bring to a boil, and cook for 2 to 3 minutes, whisking constantly. Remove from the heat and stir in the butter. Pour into a bowl and place a piece of plastic wrap directly on top of the pastry cream. Cool completely before using.
• CHOCOLATE PUFFS: Preheat oven to 400°F and lightly coat baking sheet with cooking spray. Set aside.
• In a medium sized saucepan over medium heat, combine water, butter, sugar and stir until butter is melted.
• Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan. Remove from heat and allow to cool slightly. Add eggs one at a time, beating well after each addition.
• Place or pipe 1/4 cup of mixture onto prepared baking sheet, spacing 2" apart. Bake for 30-40 minutes until puffed and firm. Allow to cool to room temperature before proceeding.
• ASSEMBLY: Using a pastry bag with a star tip, fill bag with Almond cream. Using the tip, pierce the side of a chocolate puff and begin squeezing almond cream into the center, slowly removing the tip and ending with a swirl as it exits the puff. Repeat with remaining puffs. (You can also opt to cut them in half horizontally and fill with the almond cream, then replace the tops like a sandwich).
• Place on a silver platter (metal will help keep them cool), cover with plastic wrap and refrigerate. Remove plastic wrap and dust with powdered sugar just before serving.

CHOCOLATE FILLED ALMOND PUFFS 1968 (BELGIUM)

Steps:

• Line two baking sheets with parchment paper.
• Place the sliced almonds onto a baking sheet and toast in a 325 degree oven for 7 minutes, and cool.
• Place the toasted almonds with the two tablespoons of sugar into a food processor and grind to a fine meal.
• In the bowl of an electric mixer and with the ballon whisk, beat the egg whites until frothy.
• Add in the cream of tartar and continue beating until soft peaks form.
• Gradually add in the superfine white sugar beating until stiff and glossy.
• Beat in the almond extract.
• Sift the powdered sugar over the glossy whites and using a hand held whisk fold into the beaten stiff whites.
• Now fold in the cooled ground almonds.
• Drop by tablespoon or using a plastic tip cut bag, pipe 1 3/4 inch high mounds onto your baking parchment sheets. Dont overcrowd on sheet. Should be able to get 15 on each sheet.
• Now -- let sit for 15 minutes out at room temperature.
• Now -- dip your index finger into some powdered sugar and make a depression into the centre of each cookie about 1/2 inch wide.
• Now -- let sit for a drying time of one hour on the counter.
• Preheat oven to 200 degrees F.
• Bake after the drying time for one hour.
• Turn off oven and now leave in closed oven for one hour more.
• Remove from oven to a wire rack and cool completely.
• Place chopped chocolate in a bowl, with the butter.
• Heat the cream in a saucepot and add to the chocolate stirring until all melted and smooth. Cover with plastic and cool until thickened, usually about 15 minutes or so.
• Now pipe the chocolate into the depressions of each meringue.
• Store chocolate filled cookies in an air tight container at room temperature for up to 7 days.